Spicy Tangerine Margerita

There’s a restaurant nearby that we go to sometimes that has a wonderful margarita called the “spicy tangerine”. It has a lovely sweetness, with a mild kick of spice and heat.

This is my homemade version of that drink – use fresh limes & tangerines to make the juice for the best flavor!

Enjoy!

Spicy Tangerine Margarita (1 serving):

To segment a tangerine, cut the top and the bottom off. Then set on a cutting board, cut off the peel vertically around the fruit. Then over a bowl, use a knife to cut between the membranes to release the segments.

1. Peel and segment the tangerines, squeeze any remaining juice into the bowl. (Here you can see that I segmented about 10 tangerines, and ended up with quite a bit of juice.) If you don’t want to bother with segments, just go ahead and squeeze the tangerines to juice them.

2. Mix a small amount of the margarita salt with a few dashes of the chili powder and cayenne pepper.

3. Rub the cut surface of a lime along the rim of a glass, then dip into the spicy salt mixture.

4. Slice the chile pepper. (I’m using a small red Jalapeno pepper from my garden.) Use the entire pepper if you want a spicier margarita, use less if you want a milder margarita.

5. Add the Patron, Grand Marnier, lime juice, simple syrup, cut red chile pepper, and tangerine juice into a cocktail shaker. (You can also add a few segments of tangerine.)

6. Use a muddler (or the back of a wooden spoon) to mash and bruise the chile to release the flavor.